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Lee SJ, Oh HJ, Jung JH, Jeong EA, Kim MR. Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products. Food Sci Biotechnol 2024; 33:1093-1101. [PMID: 38440687 PMCID: PMC10908993 DOI: 10.1007/s10068-023-01416-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 06/21/2023] [Accepted: 08/07/2023] [Indexed: 03/06/2024] Open
Abstract
The physicochemical properties of scones made with alternative sweeteners (stevia, sucralose, and allulose) at different ratios (30, 70, and 100%) with or without xanthan gum were investigated. Nineteen samples were evaluated for crust color, moisture content, specific volume, and texture properties. Scones with allulose had lower L values but higher a and b values due to the Maillard and caramelization reactions. The moisture content increased with xanthan gum addition, thereby decreasing the specific volume. The sample with 30% of stevia (ST30), 30% of sucralose (SC30), and 30% of allulose and xanthan gum (AL30G) had similar characteristics to the sample with sucrose (CON). In the consumer acceptance test, CON was the most preferred, but ST30 showed no significant difference. AL30G was less preferred because of its lack of sweetness. Overall, the physicochemical properties and consumer acceptance of ST30 were closest to those of CON, suggesting its potential use in scone products. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01416-9.
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Affiliation(s)
- Su Jeong Lee
- Department of Food Science and Nutrition, The Catholic University of Korea, 43, Jibong-ro, Bucheon-si, 14662 Gyeonggi-do Republic of Korea
| | - Hee Ju Oh
- Department of Food Science and Nutrition, The Catholic University of Korea, 43, Jibong-ro, Bucheon-si, 14662 Gyeonggi-do Republic of Korea
| | - Je Hyun Jung
- Department of Food Science and Nutrition, The Catholic University of Korea, 43, Jibong-ro, Bucheon-si, 14662 Gyeonggi-do Republic of Korea
| | - Eun A. Jeong
- Department of Food Science and Nutrition, The Catholic University of Korea, 43, Jibong-ro, Bucheon-si, 14662 Gyeonggi-do Republic of Korea
| | - Mi-Ran Kim
- Department of Food Science and Nutrition, The Catholic University of Korea, 43, Jibong-ro, Bucheon-si, 14662 Gyeonggi-do Republic of Korea
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2
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He N, Xia M, Zhang X, He M, Li L, Li B. Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1928-1941. [PMID: 37932850 DOI: 10.1002/jsfa.13077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 11/08/2023]
Abstract
BACKGROUND The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated. RESULTS The optimal combination, which contained XYL (0.12 g kg-1 ), LIP (0.25 g kg-1 ), and XAN (3.1 g kg-1 ), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage. CONCLUSION The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ni He
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mingwei Xia
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xia Zhang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Min He
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lin Li
- Food Chemistry and Technology, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, China
| | - Bing Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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3
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Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02924-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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4
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Parenti O, Albanese L, Guerrini L, Zanoni B, Zabini F, Meneguzzo F. Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3581-3589. [PMID: 34862604 DOI: 10.1002/jsfa.11704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The interest of consumers and market and scientific research for added-value foods obtained with environmentally sustainable productive chains is increasing. Silver fir (Abies alba Mill.) needles (SFNs), often by-products of forest management and logging, represent an unexploited source of bioactive compounds. RESULTS For the first time, SFN aqueous extract obtained through controlled hydrodynamic cavitation was used to enrich whole wheat flour bread. The first trial found that 35% SFNs extract addition was the absolute threshold of taste perception. The second trial investigated dough rheological properties and bread technological and antioxidant properties in samples enriched with 35% and 100% SFNs extract compared with the control (0% SFNs extract). SFNs extract significantly increased bread antioxidant capacity in both 35% and 100% SFN fresh breads by ~42.5% and ~87% respectively and in 100% SFNs bread samples after 72 h of storage by ~76%. Enrichment of 35% showed higher alveograph dough extensibility (~11%) and different bread texture in terms of hardness, springiness, and chewiness. Enrichment with 100% SFNs extract significantly improved dough and bread technological quality: it increased alveograph dough extensibility L (~18%), swelling index G (~8%), and flour strength W (~14%) and showed the highest increase in bread specific volume (~0.200 L kg-1 ). CONCLUSIONS SFNs aqueous extract produced with controlled hydrodynamic cavitation appeared a valuable technical material for the manufacturing of added-value and functional breads. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ottavia Parenti
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Albanese
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Guerrini
- Department of Land, Environment, Agriculture and Forestry (TeSAF), University of Padova, Legnaro, Italy
| | - Bruno Zanoni
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy
| | - Federica Zabini
- Institute for Bioeconomy, National Research Council, Florence, Italy
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5
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The determination of bread dough readiness during kneading of wheat flour: A review of the available methods. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110692] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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6
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Losoya‐Sifuentes C, Simões LS, Cruz M, Rodriguez‐Jasso RM, Loredo‐Treviño A, Teixeira JA, Nobre C, Belmares R. Development and Characterization of
Pleurotus ostreatus
Mushroom—Wheat Bread. STARCH-STARKE 2021. [DOI: 10.1002/star.202100126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Carolina Losoya‐Sifuentes
- Department of Food Research, Faculty of Chemical Sciences Autonomous University of Coahuila Saltillo, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P. 25280 Saltillo Coahuila México
| | - Lívia Souza Simões
- CEB – Centre of Biological Engineering University of Minho Campus de Gualtar Braga 4710‐057 Portugal
| | - Mario Cruz
- Department of Food Science and Technology Antonio Narro Autonomous Agrarian University Saltillo, Calzada Antonio Narro, No 1923 Col. Buena Vista C.P. 25315 Buenaventura Coahuila México
| | - Rosa Maria Rodriguez‐Jasso
- Department of Food Research, Faculty of Chemical Sciences Autonomous University of Coahuila Saltillo, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P. 25280 Saltillo Coahuila México
| | - Araceli Loredo‐Treviño
- Department of Food Research, Faculty of Chemical Sciences Autonomous University of Coahuila Saltillo, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P. 25280 Saltillo Coahuila México
| | - Jose Antonio Teixeira
- CEB – Centre of Biological Engineering University of Minho Campus de Gualtar Braga 4710‐057 Portugal
| | - Clarisse Nobre
- CEB – Centre of Biological Engineering University of Minho Campus de Gualtar Braga 4710‐057 Portugal
| | - Ruth Belmares
- Department of Food Research, Faculty of Chemical Sciences Autonomous University of Coahuila Saltillo, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P. 25280 Saltillo Coahuila México
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Zhou J, Yan B, Wu Y, Zhu H, Lian H, Zhao J, Zhang H, Chen W, Fan D. Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Monteiro ARG, Nakagawa A, Pimentel TC, Sousa I. Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111451] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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9
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The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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10
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Cao Y, Jiang L, Suo W, Deng Y, Zhang M, Dong S, Guo P, Chen S, Li H. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp. Food Chem 2021; 360:130015. [PMID: 33993072 DOI: 10.1016/j.foodchem.2021.130015] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 04/07/2021] [Accepted: 05/03/2021] [Indexed: 12/01/2022]
Abstract
The aim of this study was to evaluate whether processing characteristics of steamed bread enriched with potato pulp could be improved through the addition of different emulsifiers (soy lecithin-Soy L, sodium stearoyl lactate and diacetyl tartaric esters of monoglyceride) and enzymes (glucose oxidase-GOX and transglutaminase). Results showed that separate addition of each emulsifier at 1% concentration or each enzyme at 1.5 U/g could increase the viscoelasticity and strength of potato pulp dough due to enhancement of gluten network. Fermentation properties of dough showed that Soy L and GOX significantly (P < 0.05) increased the maximum dough height and the gas retention capacity during fermentation which promoting dough expansion. Moreover, Soy L and GOX increased specific volume and improved crumb structure and softness of steamed bread, which were consistent with the results of sensory analysis. In conclusion, Soy L and GOX could be used as improvers of potato pulp steamed bread.
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Affiliation(s)
- Yanfei Cao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Wenjing Suo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Yuxin Deng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Min Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Shuang Dong
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Peng Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
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11
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Parenti O, Carini E, Marchini M, Tuccio MG, Guerrini L, Zanoni B. Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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12
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Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03740-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
AbstractThe aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.
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13
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Miranda-Ramos KC, Haros CM. Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread. Foods 2020; 9:foods9121859. [PMID: 33322832 PMCID: PMC7764627 DOI: 10.3390/foods9121859] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 01/29/2023] Open
Abstract
With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).
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Affiliation(s)
- Karla Carmen Miranda-Ramos
- Faculty of Chemical Engineering, University of Guayaquil, Cdla. Universitaria Av. Delta y Av. Kennedy, Guayaquil 090514, Ecuador;
- Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain
| | - Claudia Monika Haros
- Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain
- Correspondence: ; Tel.: +34-963-900-022; Fax: +34-963-636-301
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14
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Cappelli A, Mugnaini M, Cini E. Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110067] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Wu Y, Yan B, Zhou J, Lian H, Yu X, Zhao J, Zhang H, Chen W, Fan D. Effects of sourdough on improving the textural characteristics of microwave-steamed cake: A perspective from dielectric properties and water distribution. J Food Sci 2020; 85:3282-3292. [PMID: 32909289 DOI: 10.1111/1750-3841.15424] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/09/2020] [Accepted: 07/14/2020] [Indexed: 12/16/2022]
Abstract
A sourdough combined with microwave heating method was adopted to make steamed cake (SSC), the dough yield, fermentation time and additive amount of sourdough were optimized by Response Surface Methodology (RSM) to obtain microwave-steamed cake (MSSC) with high-quality attributes and then the potential mechanism of sourdough on the improvement of the MSSC texture was investigated. The addition of sourdough with the optimized parameters could greatly improve the specific volume, porosity, hardness, and chewiness of MSSC, which was mainly related to changes in dielectric properties and water distribution. The results of dielectric properties confirmed that sourdough increased the dielectric properties of the system during microwave heating, affecting the microwave heating characteristics. And the changes of water states and distribution by T2 relaxation analysis showed that sourdough restricted water mobility during heating and facilitated the retention of water trapped in MSSC. Additionally, the scanning electron microscopy (SEM) images indicated that sourdough weakened the gluten network structure, and triggered a looser and smoother microstructure. PRACTICAL APPLICATION: Steamed cake (SSC) is one of the most popular fermented foods in China, while its commercial development is greatly limited by the drawbacks of traditional steam heating. In recent years, the applications of microwave heating and sourdough in cereal-based foods processing have gained more and more interest. However, there is little information about the application of sourdough combined with microwave heating in SSC production. This study revealed that sourdough addition increased the specific volume, porosity, texture, and consumer preference of MSSC, providing a natural, high-efficiency, and easy-to-operate means for the fabrication of high-quality fermented foods.
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Affiliation(s)
- Yejun Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Juan Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Huizhang Lian
- Wuxi HuashunMinsheng Food Co., Ltd., Wuxi, Jiangsu, P. R. China
| | - Xiaojun Yu
- Wuxi HuashunMinsheng Food Co., Ltd., Wuxi, Jiangsu, P. R. China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Hao Zhang
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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17
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Parenti O, Guerrini L, Zanoni B. Techniques and technologies for the breadmaking process with unrefined wheat flours. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.034] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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